Mini Crab Cake Sandwiches with bacon, lettuce, and tomato
Mini Crab Cake Sandwiches with Bacon, Lettuce and Tomato. Delicious slightly briny and delicate crab cakes with bits of crispy bacon are layered with the classic BLT ingredients of tender lettuce, tangy fresh tomatoes and mayo on soft rolls.
- 1 lb. can Super Lump Crab Meat (Culinary Reserve)
- 3 tbsp. Salted butter divided
- ⅓ cup Yellow onion finely diced
- ⅓ cup Celery finely chopped
- 2 tsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- 1 tsp. Dijon mustard
- ¼ cup Mayonnaise plus additional for buns
- 1 each Large egg beaten
- ½ cup Seasoned bread crumbs
- ½ cup Cooked bacon (about 5 thick slices) finely chopped
- 1 tbsp. Fresh parsley chopped
- 12 each Slider rolls
- 12 each Tomato slices
- mixed leaf lettuces
Heat a sauté pan over medium heat. Add 1 tablespoon of butter. When the butter has melted, add the onion and celery. Sauté for 3 to 4 minutes or until the onion is translucent.
Place the sautéed vegetables in a large bowl. Add the crab meat, Worcestershire sauce, Old Bay seasoning, Dijon mustard, mayonnaise, egg, seasoned bread crumbs, bacon and parsley.
Gently stir the ingredients just to combine. Try not to break up the chunks of crab meat.
Using a 1/4 cup measuring cup, form 12 crab cakes. Place on a baking sheet, cover with plastic wrap, and refrigerator for 20 minutes.
In the same sauté pan, heat 1 tablespoon of butter. When the butter has melted, sauté the crab cakes in batches. Cook for about 3 to 4 minutes per side. The crab cakes should be crispy and golden brown. Add additional butter as needed.
Remove crab cakes from the pan to a platter.
Assemble the mini crab cake sandwiches. For each sandwich, place the bottom half of a bun on a work surface. Spread with a little mayonnaise, top with 1 crab cake, a slice of tomato, and some lettuce leaves. Place the top bun on the lettuce. Continue assembling the remaining mini crab cake sandwiches.
Place the sandwiches on and platter and serve.
- There are several different kinds of crab meat. Lump, claw, and backfin are the most common types of crab meat available. For crab cakes, I love to use super lump crab meat. It has a delicately sweet flavor that is slightly briny. It is less watery than the other types of crab meat so less binding ingredients (like egg and bread crumbs) are needed to hold the crab cakes together.
- Be sure to gently fold the ingredients to combine them. You want to keep the lumps of crab to stay together as much as possible.
- Use a 1/4 cup measure to easily portion the crab cake mixture into patties.
- Refrigerate the formed crab cakes for about 20 minutes. Don’t skip this step! This will help the ingredients meld, and the crab cakes will hold there shape better.
- For the best and most decadent crab cakes, sauté them in butter. Not only does the butter add a delicious rich flavor to the crab cakes, it also makes for a beautiful golden brown crust.